Gözleme (Gözleme) — Turkish Stuffed Flatbread with Spinach and Cheese

• 360 gall-purpose flour (plus 20 g extra for dusting)
• 6 gfine sea salt (about 1 tsp)
• 220 mlwarm water (about 40°C)
• 15 mlolive oil (1 tbsp)
• 400 gspinach (fresh, washed; thick stems removed)
• 120 gyellow onion (finely chopped (about 1 medium))
• 2 tspAleppo pepper (or mild chili flakes)
• 1 tspground black pepper
• 200 gfeta cheese (crumbled)
• 15 gparsley (finely chopped)
• 30 gunsalted butter (melted for brushing)

Instructions

1. 1

   Make the dough by mixing the flour and salt in a large bowl until evenly combined. Add the warm water and olive oil, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough on a lightly floured surface for 6 minutes until smooth and elastic. Cover it with a bowl or wrap and let it rest for 20 minutes so the gluten relaxes and rolling becomes easier.

3. 3

   Prepare the filling by heating 15 ml olive oil in a skillet over medium heat. Add the onion and cook for 6–8 minutes until soft and translucent, then remove from heat to cool slightly.

4. 4

   Chop the spinach finely and place it in a bowl with the cooked onion. Add Aleppo pepper, black pepper, and salt, then mix for 30 seconds so the spinach begins to wilt and release moisture.

5. 5

   Squeeze the spinach mixture firmly in your hands to remove excess liquid, then return it to the bowl. Add the crumbled feta and chopped parsley, and mix until the filling is evenly distributed and not watery.

6. 6

   Divide the rested dough into 4 equal pieces (about 150 g each) and shape each into a tight ball. Cover the balls with a towel for 5 minutes so the surface does not dry out while you work.

7. 7

   Roll one dough ball on a floured surface into a thin round about 30 cm wide. Keep rotating and dusting lightly with flour so it stays thin without sticking, aiming for a sheet that is nearly translucent in spots.

8. 8

   Spread one-quarter of the filling over half of the round, leaving a 2 cm border at the edge. Fold the other half over to make a half-moon, then press and crimp the edges firmly to seal so the cheese cannot leak.

9. 9

   Heat a large dry cast-iron skillet or griddle over medium-high for 3 minutes until evenly hot. Cook the gözleme for 2–3 minutes per side, pressing gently with a spatula, until browned in spots and the dough is cooked through.

10. 10

    Brush the hot gözleme lightly with melted butter on both sides as soon as it comes off the griddle. Rest it for 2 minutes before slicing so the steam settles and the layers stay tender rather than gummy.

11. 11

    Repeat rolling, filling, and griddling with the remaining dough and filling, adjusting heat as needed to prevent burning. Serve warm, cut into wedges, and keep finished pieces wrapped in a towel so they stay soft inside.